These smoked sausage corn dogs replace plain hot dogs with juicy smoked sausage and coat them in a seasoned, homemade cornmeal batter to create a corn dog unlike any you’ve had.
I’m a corn dog girl, through and through. I always stop by the “Little Red Wagon” at Disneyland for their version when we’re there, and I love making my own as well.
While classic corn dogs are great, I love to get creative with them, making recipes like mini corn dogs, cheesy corn dog bites, and Little Smokie corn dogs to keep things interesting.
I drew inspiration from the Little Smokie recipe to make these full-sized corn dogs. I use smoked sausage and bold seasonings in the batter to make these puppies pop!
I love serving these at parties or as a fun main course with classic sides like red potato salad, broccoli cheddar mac and cheese, or Bhuller’s baked beans.
Jump to:
Why You’ll Love This Recipe
- Limited Ingredients: It only takes a handful of basic ingredients to make this recipe.
- Easy Recipe: All you have to do is mix, dip, fry, and enjoy. It’s that easy.
- So Much Flavor: The smoky sausage and bold seasoning I add to the batter create a next-level corn dog that explodes with flavor.
- Customizable: You can easily change up the ingredients to make all kinds of tasty variations.
- Versatile: These are the perfect gameday appetizers or a comfort food main course with your favorite side dishes.
- Great for Meal Prep: These corn dogs are freezer-friendly, allowing you to plan your meals in advance.
Key Ingredients
You’ll find a complete list of ingredients and their exact amounts in the recipe card at the bottom of the post.
- Smoked Sausage: Smoked sausage is more flavorful and intense than regular hot dogs.
- Buttermilk: Buttermilk gives the batter a better texture and a subtle tang.
- Seasoning: A blend of Cajun seasoning and a touch of sugar gives the batter that classic, slightly sweet flavor along with a nice kick.
Variations
- Smoked Sausage: Use your favorite variety. They all add their own unique flavor to the corn dogs. Even summer sausage will work.
- Spicy: Add a little cayenne to the batter for a spicy version.
- Cheesy Corn Dogs: Mix finely grated sharp cheddar into the batter for a cheesy version.
How to Make Smoked Sausage Corn Dogs
A brief overview of the recipe is right here, but you’ll find the exact instructions in the recipe card at the end of the post.
- Whisk the dry batter ingredients in a medium bowl.
- Whisk the wet batter ingredients in a small bowl. Then, mix them into the wet ingredients until just moistened.
- Dip the sausages into the batter.
- Immediately fry the corn dogs until golden brown, transferring them to a plate lined with paper towels as you go.
Expert Tips
- Be sure to pat your sausages dry before dipping them into the batter.
- I don’t use wooden sticks for my corn dogs, but you can press them into the sausages just before dipping and frying them.
- Be sure your baking powder is fresh, so your batter puffs as it fries.
- If you don’t have buttermilk, mix 2% or whole milk with vinegar or lemon juice at a ratio of 1 tbsp of the acid to 1 cup of milk.
- Be sure your oil is fully preheated, and fry the hot dogs in small batches to keep the oil hot.
Smoked Sausage Corn Dogs FAQs
The beauty of these corn dogs is that any sausage variety pairs well with the coating. Kielbasa, andouille, chorizo, and smoked bratwurst are all great choices.
The secret to good corn dog batter is actually making sure a few things are in place. First, ensure your baking powder is fresh so your batter will puff as it bakes. Second, use buttermilk rather than plain milk for a better flavor and more tender texture. Finally, preheat your oil fully and fry the corndogs in small batches for a crispy exterior without any sogginess.
Refrigerate these corn dogs for up to 4 days in an airtight container. For longer storage, wrap them in plastic wrap and freeze them for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag.
Tasty Sides for Your Corn Dogs
If you try this recipe and love it, please be sure to leave a 5 ★★★★★ rating below and leave a comment! You can also pin it to your favorite Pinterest boards and save it for later.
Also, follow us on Pinterest, Facebook, Instagram, and YouTube. Remember to “like” or “follow” us on all social media.
Smoked Sausage Corn Dogs
Ingredients
- 1 cup corn meal
- 1 cup all-purpose flour
- 1 Tbsp sugar
- 2 tsp baking powder
- 1 tsp Slap Ya Mama® seasoning
- ½ tsp salt
- 1 egg
- 1¼ cups buttermilk
- 2 Tbsp vegetable oil
- 1 8 pack smoked sausages
- 2 + cups vegetable oil for frying
Instructions
- Heat about 2 cups of vegetable oil in a medium heavy bottom pan at 375°.
For the Batter
- In a medium mixing bowl, whisk dry ingredients together.
- In a small bowl, mix egg, buttermilk and oil together then add to dry ingredients. Stir until just moistened.
- Prior to dipping smoked sausages into the batter, make sure to dry each one off with a paper towel.
- Next, dip each sausage into the batter, covering it completely and then carefully adding it immediately to the heated oil with a spoon.
- Cook until golden brown on all sides, about 4-5 minutes, and then carefully remove and place on a plate lined with paper towels.
- Enjoy!
- I don’t use sticks with this recipe, but if you want these “on a stick” just add the sticks prior to placing in the oil.
Notes
- Be sure to pat your sausages dry before dipping them into the batter.
- I don’t use wooden sticks for my corn dogs, but you can press them into the sausages just before dipping and frying them.
- Be sure your baking powder is fresh, so your batter puffs as it fries.
- If you don’t have buttermilk, mix 2% or whole milk with vinegar or lemon juice at a ratio of 1 tbsp of the acid to 1 cup of milk.
- Be sure your oil is fully preheated, and fry the hot dogs in small batches to keep the oil hot.
Nutrition
Here are a few pics that are the perfect size for pinning to Pinterest.
Copyright © Great Grub, Delicious Treats. All content and images are copyright protected. Do not use any images without prior permission. If you want to republish this recipe, make sure to re-write the recipe in your own words and only list ingredients making sure to link back to this post for the original recipe and directions.
